Frittelle di Baccalà

Golden fritters with a thin, crispy crust revealing a melting, flaky cod interior. Garlic and parsley provide a sharp freshness that cuts through the heat of the fry.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 777
• Protein: 86 g
• Carbs: 56 g
• Fat: 20 g

Ingredients

• 500 g Salted cod ( desalted and shredded )
• 300 g Wheat flour ( sifted )
• 250 ml Mineral water ( lukewarm )
• 15 g Fresh baker's yeast ( crumbled )
• 1 piece Garlic ( finely minced )
• 1 piece Parsley ( chopped )
• 500 ml Peanut oil ( for frying )
• 1 pinch Black pepper ground ( to taste )

Instructions

1. Desalting and fish prep

   Rinse the salt cod under cold water. Soak for 24 hours in a large volume of water, changing it three times. On the day, poach the fish for 10 minutes in simmering water until the flesh flakes easily with a fork.

2. Preparing the batter

   Dissolve the fresh yeast in lukewarm water. Gradually whisk in the flour. The batter should be smooth and thick, heavily coating the spoon. Let it rise for 1 hour at room temperature.

3. Mixing and seasoning

   Finely shred the cod, removing any bones. Add it to the batter along with minced garlic, chopped parsley, and ground black pepper. Mix vigorously to distribute the fish fibers.

4. Frying

   Heat the oil in a pan. Drop small spoonfuls of batter. The fritters should puff up and brown quickly. When uniformly golden-brown and crispy, drain on paper towels.

Chef's tips

• The oil must be 180°C: if you drop a bit of batter, it should immediately float and bubble.
• Do not overcrowd the pan, otherwise the oil temperature drops and the fritters become greasy.

Storage

Eat piping hot. If necessary, reheat for 5 minutes in a very hot oven (200°C) to restore the crunch.